Hanpen Burgers

Hanpen Burgers

I added umeboshi sauce, but these burgers are delicious on their own and can be used in bentos. They're fluffy and light even when cold and are easy to make.

Ingredients: 1 to 2 servings

Hanpen burgers
1 (see Steps 6 and 7)
Finely chopped onion
50 g (about 1/4 of a medium onion)
Katakuriko, toasted sesame seeds
2 teaspoons each
Salt and pepper
to taste
Sesame oil
to taste
Umeboshi sauce
2 large sweet ones
Vinegar, sugar
1/2 tablespoon each
Finely shredded shiso leaves (if you have them)
3 leaves


1. Combine all the umeboshi sauce ingredients (pit the umeboshi plums and chop them up into paste first).
2. Put all the hanpen burger ingredients into a bowl. Mix and knead well while mashing up the hanpen.
3. Heat sesame oil in a pan. Form patties with the mixture from Step 2, and brown the patties on each side.
4. Serve the burgers on a plate with the sauce from Step 1. Garnish with shredded shiso leaves.
5. For bentos: I made small burgers, brushed them with yakiniku sauce from a bottle, and skewered them.
6. Note: I used 60 g hanpen from a pack of 2.
7. Note 2: You could also double the amount and use a 120 g slab of hanpen.
8. Variation: Divide the burger mix into bite sized portions, and wrap around a square of processed cheese.
9. Variation, continued: Bake the cheese-wrapped balls in a toaster oven until golden brown. If the cheese is too big it will melt out so be careful. (See the bottom ball...) These are delicious even without sauce.

Story Behind this Recipe

See also Recipe ID: 402073 - "Light and Chewy Hanpen Fritters." I didn't want to admit, but the hanpen was just about at (or even past..) its best-by date. This time, I aimed for a fluffy and light texture rather than a dense chewy texture. You can use any sauce you like or even do without it. The burgers are so easy, I added sauce as a bonus.